KEY LIME PIE - VEGAN - PALEO - KETO
AM I VEGAN?
Being raised in the South I was just about the furthest thing away from the term “vegan” as you could probably get. Everything where I grew up is fried, covered in butter and comes with an extra large meat portion. And it taste real good. But around my freshman year in college I developed an allergy to dairy and finding alternatives for those products became a necessity for me. I am also a lover of animals and have a big crush on our planet so the more I learned about the impact that the meat and dairy industry have on our environment, it made choosing vegan options a lot easier. I also recently watched a documentary called Game Changers that sheds light to the health benefits of a plant based diet that I think you might find quite interesting!
I am not 100% vegan yet, as I love trying local dishes when traveling, and saying no to my grandmas homemade fried okra and strawberry cake when I come home are quite hard. But I am a huge fan of this movement to be animal cruelty free, environmentally conscious and over all smarter about what we put in our bodies.
That all being said, I am very excited to share this recipe that I found on sweetashoney.co blog for a Key Lime pie that is VEGAN - PALEO & KETO. If you could taste the pie while reading that sentence you probably wouldn’t believe me. It’s delicious and just as finger licking good as the bad stuff.
Ingredients for the Base:
1 Cup Almonds raw, unroasted, unsalted
1/3 Cup Cashew raw, unroasted, unsalted
3/4 Cup Unsweetened desiccated coconut, fine
1/2 Cups Sugar Free maple flavored syrup
1/4 Teaspoon Vanilla Extract
1/4 Teaspoon Salt
3 Tablespoons Coconut oil, melted
Filling:
1 1/2 Cup Avocado (About 3 Avocados)
3/4 Cup Extra Virgin Coconut Oil
1/4 Cup Coconut Milk
1/3 Cup + 2 Tablespoons Lime Juice
1/3 Cup + 2 Tablespoons Sugar Free Maple Syrup
Instructions:
MAKE THE BASE
In a food processor, with the S blade attachment, add all the base ingredients. Order doesn't matter.
Blend on high for about 1-2 minutes. Stop the food processor, scrap down the side every 30 seconds and repeat until the ingredients comes together and forms a sticky batter that is easy to press into a pie dish to form a crust. If too dry or crumbly add an extra 1-2 tablespoons of water.
Press the mixture into a 8 inches non stick removable bottom tart pan. You can also use a 8 inches glass pie dish. I found the first option easier to unmold and serve beautiful pie.
Make sure the mixture get an even thickness on the bottom and sides of the tart pan - about 3-4 mm thick is what I found the best to hold well. Freeze while you prepare the key lime filling.
MAKE THE FILLING
Place all the filling ingredients into a blender or food processor, except the lime zest.
Blend/process on high until it forms a creamy green batter. It should have no lumps.
Stir in the lime zest with a spatula.
ASSEMBLY
Pour the avocado key lime filling into the prepared pie base, spread evenly with a spatula and return to the freezer for 1 hour a least or 3 hours in the fridge.
To un mold, push up the removable bottom of your tart mold and it will release the pie easily. If you are using a glass pie dish, simply cut the pie in 8-12 servings. Serve the slice using a pie server.
Store up to 5 days in the fridge in a cake plastic box. The box avoid the avocado to be in contact with the fridge air, and it won't change the lovely green color.
Serve with a dollop of dairy free coconut yogurt and extra lime zest.
Hope this was helpful, and would absolutely love to know if any of you end up making it!
All of my love,
Xx Brook